conservabilité du lait
- Domaine
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- alimentationlait
- Dernière mise à jour
Note :
Il est rare que le lait soit consommé ou transformé immédiatement après la traite. Presque toujours, il s'écoule un certain temps entre sa récolte et son départ de la ferme. Pendant cette période, il s'agit de le placer dans des conditions telles qu'il puisse conserver intégralement ses qualités initiales.
Terme privilégié :
- conservabilité du lait n. f.
Traductions
-
anglais
Auteur : Office québécois de la langue française,Notes :
Pasteurization destroys most of the bacteria in milk and all disease producing bacteria, if any be present. The keeping quality of the product also is greatly enhanced.
When stored in the coldest part of the refrigerator, milk may keep its good quality for a week or more. When milk is kept at room temperature for 4 to 5 hours, it may develop off-flavors and odors.
The growth of many types of microorganisms is detrimental to milk quality subsequent destruction of these organisms by the ensuing heat treatment. By-products and enzymes of the microbiological growth reduce keeping quality, increase intensity to off-flavor, and some organisms (Staphylococci) produce highly toxic products which are heat resistant. Another objectionable type is the heat resistant bacteria in dry milk which is detrimental to the fermentation process during bread production.Terme :
- milk-keeping quality